Sweet Potato Soup With Harissa Spinach Recipes

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CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

Provided by Giada De Laurentiis

Time 42m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 10

3 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
3 large or 6 small shallots, thinly sliced
2 to 3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
2 (6-inch long) stems fresh rosemary
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup

Steps:

  • In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
  • Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

SHINGLED SWEET POTATOES WITH HARISSA



Shingled Sweet Potatoes with Harissa image

Harissa lends both a spiciness and an earthiness to this savory sweet potato dish. We promise you won't miss the marshmallows.

Provided by Molly Baz

Categories     Bon Appétit     Side     Vegetable     Sweet Potato/Yam     Casserole/Gratin     Fall     Thanksgiving     Pistachio     Sesame     Vegetarian     Vegan     Dairy Free     Soy Free     Peanut Free     Wheat/Gluten-Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 10

2/3 cup plus 2 Tbsp. extra-virgin olive oil
2/3 cup plus 2 Tbsp. harissa paste
2 Tbsp. white wine vinegar, divided
3 1/4 lb. medium sweet potatoes, peeled
Kosher salt
3 Tbsp. raw pistachios
2 tsp. sesame seeds
1 tsp. fennel seeds
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Preheat oven to 400°F. Whisk 2/3 cup oil, 2/3 cup harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline 1/8" thick. Add to bowl with harissa mixture and toss to coat; season with salt.
  • Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly, and roast, brushing any accumulated harissa oil in dish onto sweet potatoes every 10-15 minutes, until soft and starting to brown on top, about 1 hour.
  • Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4 minutes. Let cool, then transfer to spice mill or mortar and pestle and coarsely grind. Set dukkah aside.
  • Whisk remaining 2 Tbsp. oil, 2 Tbsp. harissa, and 1 Tbsp. vinegar in a small bowl. Remove sweet potatoes from oven and brush with oil mixture. Sprinkle with reserved dukkah.
  • Do Ahead
  • Dukkah can be made 3 days ahead. Store airtight at room temperature.

SWEET POTATO AND SALSA SOUP



Sweet Potato and Salsa Soup image

A little bit sweet and a little bit spicy - but you can make it anywhere from mild to wild! Although relatively low-fat, low-calorie and high-fiber, it is delicious, flavorful and satisfying. You may choose to only partially puree for a chunkier texture. This soup freezes very well. Garnish with sour cream, cilantro, sourdough croutons, and cheese.

Provided by AnnInLondon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
2 onions, chopped
1 large clove garlic, minced
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
6 cups vegetable broth
2 cups salsa
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lime juice

Steps:

  • Heat oil in a large saucepan over medium-low heat. Cook and stir onion and garlic in hot oil until soft and translucent, 10 to 15 minutes. Stir sweet potatoes into onion mixture until potatoes are coated completely.
  • Mix broth into potato mixture, bring to a simmer, and cook until potatoes are soft, 15 to 20 minutes. Remove from heat; stir salsa, salt, and black pepper into soup.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to saucepan over medium-low heat; when soup is hot, stir in lime juice.

Nutrition Facts : Calories 192.2 calories, Carbohydrate 36.5 g, Fat 4 g, Fiber 6.2 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 943.8 mg, Sugar 11.5 g

SWEET POTATO SOUP WITH HARISSA & SPINACH



Sweet Potato Soup With Harissa & Spinach image

Make and share this Sweet Potato Soup With Harissa & Spinach recipe from Food.com.

Provided by Bob Marshall

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 medium leeks, white and light green parts thinly sliced
3 tablespoons tomato paste
3 tablespoons creamy peanut butter
1 tablespoon harissa
2 garlic cloves, minced
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
2 medium sweet potatoes or 2 medium yams, peeled and sliced 1/4 inch thick
3 1/2 cups low sodium vegetable broth
3 ounces baby spinach leaves, thinly sliced
lemon wedge, for garnish

Steps:

  • Heat oil in dutch oven over med-high heat. Add leeks and saute 5-7 minutes. stir in tomato paste, peanut butter, harissa, garlic, turmeric, and cumin cook 1 to 2 minutes stirring constantly. Add broth, sweet potatoes, and 1 1/2 c water. Simmer over med-low heat, partially covered for 25 minutes or until sweet potatoes are tender.
  • Remove from heat and blend mixture with immersion blender (add more water if too thick). Bring soup back to a simmer and stir in spinach.
  • Serve with lemon wedges.

Nutrition Facts : Calories 116.8, Fat 6.6, SaturatedFat 1.1, Sodium 106.5, Carbohydrate 12.9, Fiber 2.3, Sugar 3.6, Protein 3

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